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Tsukemono : decoding the art and science of Japanese pickling

Tsukemono : decoding the art and science of Japanese pickling
Paper図書
Ole G. Mouritsen, Klavs Styrbaek, photography Jonas Drotner Mouritsen, translation and adaptation to English Mariela JohansenSpringer[2021]<EF27-D32>
National Diet LibraryOther Libraries in Japan
  • Author Heading (ID)001330846 001330850

食感をめぐるサイエンス : 味や香りだけではない、もう一つのおいしさを探る

食感をめぐるサイエンス : 味や香りだけではない、もう一つのおいしさを探る
Paper図書
オーレ・G・モウリットセン, クラフス・ストルベク 著, 石川伸一, 萱島知子, 島田良子, 冨永美穂子, 山下絵美, 湯浅正洋 訳化学同人2019.8<PC25-M28>
National Diet LibraryOther Libraries in Japan
  • Author Heading (ID)001330846 001330850 001103459 001330844...

Mouthfeel : how texture makes taste (Arts and traditions of the table : perspectives on culinary history)

Mouthfeel : how texture makes taste (Arts and traditions of the table : perspectives on culinary history)
Paper図書
Ole G. Mouritsen and Klavs Styrbæk, translated and adapted by Mariela Johansen.Columbia University Press[2017]<PC21-B77>
National Diet LibraryOther Libraries in Japan
  • Author Heading (ID)001330846 001330850

Umami : unlocking the secrets of the fifth taste (Arts and traditions of the table : perspectives on culinary history)

Umami : unlocking the secrets of the fifth taste (Arts and traditions of the table : perspectives on culinary history)
Paper図書
Ole G. Mouritsen and Klavs Styrbæk, photography, layout, and design, Jonas Drotner Mouritsen, translation and adaptation to English, Mariela Johansen.Columbia University Press[2014]<PC25-B107>
National Diet LibraryOther Libraries in Japan
  • Author Heading (ID)001330846 001330850

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